Karnataka Brahmin · vegetarian · slot-based
The kitchen
runs on a template.
A Karnataka Brahmin meal is not one recipe. It is a set of slots — anna, saaru, huli, palya, kosambari — each filled independently, each with its own rhythm and season. Once you see the template, planning stops being a daily negotiation.
- 178
- preparations
- 20
- slot types
- 23
- seasonal
In season now
July · these leave the list soon
The slot system
Twenty categories, grouped into the four ways this kitchen actually cooks.
The rice meal
Anna and everything that surrounds itSteamed rice, plain and flavoured — the base of the midday meal.
Thin, tangy lentil broths — the rasam family of the Karnataka kitchen.
Thick lentil and vegetable stews ground with coconut masala, cooked in one large pot.
Dry vegetable stir-fries finished with fresh coconut and a mustard-seed tempering.
Raw soaked-lentil salads, salted only at the moment of serving.
Tangy-sweet curries balanced on tamarind and jaggery.
Yogurt-based curries, tempered off the heat so the curd never splits.
Cold raw-yogurt sides, uniquely Karnataka, ground and never heated.
Roti and subzi
The daily weekday plateTiffin
Breakfast, variety rice and evening snacksTwo sessions,
one household.
The planner works the way a cook actually works: one long morning session that feeds four eating occasions, one short evening session that feeds two. It respects season, keeps a dish off the table two days running, and knows that a pot of huli is meant to last.
Plan a week →- 01
Morning
Roti, two subzis and rice. One packs for work, one stays home with rice.
- 02
Evening
A single dish — chitranna, saaru anna, or a huli that carries into tomorrow.
- 03
Market runs
Fresh produce split across the week so nothing wilts in the drawer.
- 04
Head start
What to soak tonight so tomorrow morning actually works.